Yield: 8
The Best Hot Dog Chili Recipe
This quick and easy Hot Dog Chili is a one-pot wonder, made with ground beef, beans, and savory spices. Perfect for topping chili dogs or chili fries!
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds ground beef, or ground turkey
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 (8 oz) can tomato paste
- 2 (10 oz) cans Rotel
- 1 (16 oz) can red kidney beans, drained
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Instructions
- In a large heavy bottomed pot, like a dutch oven, heat olive oil over medium-high heat. Add the beef, onion, and garlic, breaking apart the beef as it cooks, until beef is cooked through and no longer pink.
- Stir in the brown sugar, chili powder, cumin, oregano and salt. Cook for a minute to enhance the flavors, then stir in the tomato paste, rotel, and beans, until well combined.
- Bring to a simmer and cook for 15 minutes, until thickened. (Crockpot: If you want to serve this from a crockpot, you can also transfer it to a crockpot at this point and cook for an hour on high heat. Then turn heat to low until ready to serve.)
- Serve as desired on top of hot dogs, chili cheese fries, or in a bowl with your favorite chili toppings.
Notes
- Turn Up the Heat: For an extra kick, you can add chili powder, cayenne pepper, or hot sauce!
- Extra Simmering: You can simmer this chili for an hour or more to deepen the flavors. If it starts to get dry, add some beef broth.
- Crockpot: If you want to serve this from a crockpot, you can also transfer it to a crockpot once the ingredients are all combined in the pot. Cook it for an hour on HIGH, and then switch it to LOW until you’re ready to serve.
- Storing: To store leftover hot dog chili, allow it to cool completely, and then scoop it into an airtight container. Refrigerate the chili for 3 - 4 days.
- Reheating: To reheat, just place the desired amount in a saucepan and warm it on medium-low heat on the stove. You can also reheat it for a few seconds at a time in the microwave, stirring each time.
- Freezing: To freeze, cool the chili down, portion it into freezer-safe containers, and mark with the date. Freeze for up to 3 months, and thaw the chili in the refrigerator overnight before reheating.
Nutrition
Calories: 347kcal, Carbohydrates: 25g, Protein: 22g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 453mg, Potassium: 940mg, Fiber: 7g, Sugar: 8g, Vitamin A: 818IU, Vitamin C: 15mg, Calcium: 79mg, Iron: 5mg